Preheat oven to 425°F. Rinse fillets in cool water and pat dry with paper towel. Season generously with salt and pepper. Dip in egg mixture. Dredge in flour and shake off excess. Dip in nuts and coat well. Transfer to a clean baking dish or half sheet pan lined with parchment paper. Bake for 10 to 13 minutes or until internal temperature reaches 150°F and crust has browned nicely. Serve immediately with sauce.

Meanwhile, in a nonreactive saucepan, combine all sauce ingredients and bring to a simmer Cook for 15 minutes or until vegetables have softened and liquid has reduced.

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